BONDI SUSHI

BONDI SUSHI in MIAMI has 4 health inspections on record with an overall food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 4 reports on file

1062 Brickell Avenue

Miami, Florida, 33131

Miami-Dade County County

★½☆☆☆ (1.9/5)

Based on 4 health inspection reports

All Inspection Reports

Visit ID: 13523172

Met Inspection Standards

1 high, 3 int, 6 basic

16-03-4:Basic - Accumulation of debris inside warewashing machine.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food on floor inside walk in cooler.
21-10-4:Basic - Soiled dry wiping cloth in use.
38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed very poor lighting in kitchen food preparation area.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food preparation employee.
05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Visit ID: 10920141

Met Inspection Standards

1 high, 4 int, 2 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook touching garbage disposal lid then Engage in food preparation.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

3 int, 2 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

4 int, 4 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provide were needed.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.